By Dave Miller
During this finished advisor to homebrewing, Miller in actual fact explains the easiest concepts for each step of the whole brewing strategy. transparent sufficient for the beginner yet thorough sufficient to earn a house within the libraries of brewmasters, this is often the basic quantity on brewing great-tasting beer at home.
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Peter Mayle, francophile phenomenon and writer of A 12 months in Provence, brings one other pleasant (and scrumptious) account of the nice lifestyles, this time exploring the gustatory pleasures to be stumbled on all through France.
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Additional resources for Dave Miller's Homebrewing Guide: Everything You Need to Know to Make Great-Tasting Beer
Season with salt and pepper. Ladle the soup into bowls, sprinkle soup with croutons, and serve immediately. qxd 8/21/06 1:59 PM Page 50 CHICKEN AND RICE PORRIDGE ARROZ CALDO Arroz caldo bears a Spanish name that translates into “rice soup,” but this dish is 100 percent Chinese in origin and directly descended from congee. Most Filipinos know arroz caldo (also called pospas or lugaw) as a thick, hearty rice porridge heavily infused with ginger and flavored with stewed chicken. Using bone-in chicken parts will give your soup more flavor than using boneless chicken breast.
Set aside. Prepare the chicken and marinade: Prepare the wings. Chicken wings have three sections: the large drummette, the middle section, and the wing tip. Use a sharp knife to cut between the joints, separating the wing into three parts. Reserve the wing tips for chicken stock. Place the drummette and middle sections into the cooled brine. The wings should be completely covered. Refrigerate for at least 1 hour and up to 3 hours. Drain the wings and rinse under cold water. Pat the wings dry with paper towels.
Dredge the frog legs in the flour, shaking off any excess. When the pan is hot, place the frog legs in the pan and sear for 3 to 4 minutes per side until the meat is well browned. Depending on the size of your frog legs, you may have to do this in two batches, setting the first batch on a plate while the second cooks. Once all the frog legs are seared, return them to the pan and add the rice wine, scraping off any caramelized bits on the bottom of the pan. Add the ginger, lemongrass, and chicken broth and simmer for 15 minutes.
Dave Miller's Homebrewing Guide: Everything You Need to Know to Make Great-Tasting Beer by Dave Miller